Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish

Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish is a traditional meal from my years in the south. The Wondra really helps lighten this crust allowing the texture of the flaky catfish to shine.

Pan Fried Catfish with Buttered Rice & Pickled Pepper Relish 

Print This Recipe Total time Yield 4Published

serves 4


  • 2 cup white rice
  • 3 cup water
  • 1 teaspoon salt
  • 8 tablespoon unsalted butter
  • 2 tablespoon wondra flour
  • 1 tablespoon onion powder
  • 1 teaspoon celery salt
  • 1 tablespoon smoked paprika
  • 4 tablespoon canola oil
  • 4 catfish fillets
  • 1 cup assorted pickled pepper and onions (see sippity sup’s recipe)


In a medium sized saucepan bring the rice, water and salt to a vigorous boil. Then stir the rice well, cover the pan with a lid and bring it back to the boil. Continue boiling for a few seconds then turn the heat down to a low simmer. Cook for 15 minutes. Take the rice off the heat, add 4 tablespoons butter and give the pan a stir, replace lid and leave it to stand for 10–15 minutes while you prepare the fish.

In a small bowl mix the wondra, paprika, onion powder and celery salt together well (an equal measure of Spice Islands Beau Monde mix is a great alternative to the onion powder and celery salt).

Rinse and dry the catfish fillets, laying them onto a plate in a single layer. Using fine meshed sieve or flour-sifter shake an even amount of the Wondra and spice mixture over all 4 fillets. Gently turn them over and repeat.

Heat the remain 4 tablespoons of butter and the canola oil in a cast iron or non-stick skillet set over medium heat. The skillet should be large enough to hold the fillets in one layer, otherwise work in batches.

When the oil is hot, but not too close to smoking carefully lay the fillets in the pan. Cook then about 2 minutes on one side with out disturbing them. Then flip them and cook them another 2 or 3 minutes until the fish is firm and cooked through but not overcooked. Remove the fish from the pan so that they stop cooking.

Chop the pickled peppers and some of their onions into a chunky relish. Serve the fish ontop of the rice with the relish on the side.